Ground turkey must be cooked to an internal temperature of 165°F (74°C). Why must turkey be cooked to this minimum temperature?a) Pink turkey meat doesn't taste or smell goodb) 165°F makes the turkey golden brownc) Germs will survive at lower temperaturesd) Higher temperatures destroy the quality
Question
Ground turkey must be cooked to an internal temperature of 165°F (74°C). Why must turkey be cooked to this minimum temperature?a) Pink turkey meat doesn't taste or smell goodb) 165°F makes the turkey golden brownc) Germs will survive at lower temperaturesd) Higher temperatures destroy the quality
Solution
The correct answer is c) Germs will survive at lower temperatures. This is because harmful bacteria, such as Salmonella and Campylobacter, are commonly found in raw poultry like turkey. These bacteria can cause foodborne illnesses if the meat is not cooked to a safe minimum internal temperature of 165°F (74°C), at which point the heat will have effectively killed off the bacteria. This is a food safety guideline recommended by the USDA and other food safety authorities worldwide.
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